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Da Nang launched the tourist season in 2018 on April 27 at the Bien Dong Park in the city's Son Tra peninsula with a programme of more than 20 activities, aiming to lure and entertain visitors to the coastal city.

Prominent among the events will be a Kayak racing competition, a kite contest and pavilions introducing Da Nang tourism information, sea cuisines, tour services and performance of sea sports. Music performances will also be organised every night.

A painting contest themed sea and islands will be held for children, together with various other activities.

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The number of tourists to the central coastal city of Da Nang reached more than 355,500 on holidays between April 28 and May 1, a year-on-year surge of 14.2 percent.

Of the total, there were over 101,600 foreigners and 253,900 domestic holiday-makers, up 20.2 percent and 12 percent respectively from the same time last year.

The majority of foreign visitors were from the Republic of Korea, Japan and China. They came to the city via direct flights.

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FURAMA RESORT DANANG WOOS JAPANESE GUESTS WITH NEW VIETNAMESE SET MENUS

Furama Resort Danang recently introduced six tantalizing new Vietnamese Set Menus featuring regional delights from across the country in a bid to woo more Japanese tourists. These set menus bring guest a chance to not only explore authentic traditional Vietnamese cuisine but also a unique style of Vietnamese dining culture.

The new Vietnamese set menus offer an array of appetizers, main courses and desserts to menus pleasing the finest of palates. Highlights include 'deep fried seafood spring rolls' served with sweet and sour seafood dips, 'grilled baby scallops with traditional tomatoes sauce', 'pan fried game fish fillet with a soya honey sauce', 'braised caramelized pork belly with with quail eggs', 'homemade pickled vegetables and dips' and 'chilled tender sweet lotus seeds soup in rock sugar served with sliced mango. The whole experienced is showcased with a signature grilled seafood plate accompanied with an array of ingredients used at the peak of their seasonal freshness.

These dishes were the creation of Chef Doan Van Tuan, our young and creative Vietnamese Executive Chef with a galore of experience in Vietnamese regional cuisines. When creating these new set menus, he looks for contrast. "A regional menu that balances sweet and salty, smooth and crunchy, hot and cold together with fresh, vibrant colors is our aim," Chef Tuan explains. "Vietnamese tea drinking culture is also praised in the menus. Unlike Japanese tea ceremony, Vietnamese tea presents the liberal character of people's soul and is sure to leave the hosts  with an unforgettable dining experience," he added.

Guests are invited to taste the newly launched menus in the relaxed and tasteful atmosphere of the Café Indochine Restaurant, open daily from 6.30 am – 11.00 pm. Cafe Indochine is the Furama's signature restaurant, an Asian-style brassiere recalling the nostalgia of the French colonial period with its rattan furniture, ceiling fans, French windows as well as a display of old photographs and memorabilia.

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